Asoproa – Colombia

Normale prijs

€8,80

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Tasting notes

Blackcurrant — Pineapple — Brown sugar

Albeiro Ruiz has been working with coffee for the past 7 years as part of the Asprosi group in the area of Quebreda Azul, La Sierra, Cauca. All the coffee is organically grown working in harmony with the environment and taking care of the land.Albeiro has been part of the Asprosi group for 7 years. Asprosi are part of the Cooperative Cosurca who have been working hard in the communities they work with around the Popayan region. The Cooperative have several programs with a real focus especially on empowering their members with education and training to help them prosper post conflict. On the farm coffee is panted amongst banana and guamo trees which help to provide shade. The farm is only small with it being 0.82 Ha with just 0.42 planted with coffee. During the harvest from May to September the coffee is hand-picked rotating around the farm every 8 days. The coffee is then pulped on the same day of collection. The coffee is then left to ferment for 12 - 16 hours in concrete tanks before then being washed and then dried in a parabolic drier for 7 – 10 days.

Tasting notes

Blackcurrant — Pineapple — Brown sugar

Albeiro Ruiz has been working with coffee for the past 7 years as part of the Asprosi group in the area of Quebreda Azul, La Sierra, Cauca. All the coffee is organically grown working in harmony with the environment and taking care of the land.Albeiro has been part of the Asprosi group for 7 years. Asprosi are part of the Cooperative Cosurca who have been working hard in the communities they work with around the Popayan region.

The Cooperative have several programs with a real focus especially on empowering their members with education and training to help them prosper post conflict. On the farm coffee is panted amongst banana and guamo trees which help to provide shade.

The farm is only small with it being 0.82 Ha with just 0.42 planted with coffee. During the harvest from May to September the coffee is hand-picked rotating around the farm every 8 days.

The coffee is then pulped on the same day of collection. The coffee is then left to ferment for 12 - 16 hours in concrete tanks before then being washed and then dried in a parabolic drier for 7 – 10 days.